How to make it

  • Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with ice. Let stand for one hour (minimum) up to 24 hours, refrigerated.
  • Rinse in a colander, let drain for a few minutes.
  • Combine sugar, vinegar, celery seed and mustard seed.
  • Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture.
  • Slowly bring to a boil.
  • Pack in hot canning jars and fill to 1/2 inch of top of jar with juice.
  • Makes about 4 or 5 pints - easily doubles.
  • I often prep 2 or 3 batches on a Saturday afternoon, and then process them all in a row Sunday morning.

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  • melbysbaby 10 years ago
    These are so good! I had them the first time at your grandmother's and I think they are even better than the ones made with cucumbers.
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